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I see molds with no bottoms. What are you pressing on ( plate, pot, etc.). What cheeses are they used for.
Bob, plenty of moulds have no bottoms. They are commonly known as hoops. They are pressed against the bottom of your press, maybe a stack of other hoops, or a host of other applications. Many times these are uses in conjunction with cheese cloth or something similar to hold the cheese wheel together. I have used them with success but after using Kadova moulds I almost never use open moulds unless I am making Camembert or something similar.
I have used a bottomless hoop that I made myself out of food grade PVC pipe and it works great.
I have a couple Kadova moulds as well and they really are the best but they are quite expensive.
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